Allies Win the War - Beer Recipe - Brewer's Friend

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Allies Win the War

244 calories 27.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Collaboration between 21st Amendment and Ninkasi
Calories: 244 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Thursday June 4th 2015
1.073
1.022
6.6%
53.6
22.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Pale 2-Row11 lb Pale 2-Row 38 2.5 75.3%
12 oz United Kingdom - Crystal 15L12 oz Crystal 15L 34 15 5.1%
12 oz United Kingdom - Crystal 45L12 oz Crystal 45L 34 45 5.1%
12 oz United Kingdom - Extra Dark Crystal 120L12 oz Extra Dark Crystal 120L 33 120 5.1%
8 oz United Kingdom - Extra Dark Crystal 160L8 oz Extra Dark Crystal 160L 33 160 3.4%
12 oz United Kingdom - Munich12 oz Munich 37 6 5.1%
1.60 oz United Kingdom - Coffee Malt1.6 oz Coffee Malt 36 150 0.7%
233.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16.8 Boil 90 min 34.65 25%
0.90 oz Willamette0.9 oz Willamette Hops Plug 7.8 Boil 30 min 18.91 45%
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 5 Boil 0 min 30%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Dates Flavor Secondary --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.48 21.9  
Mash volume with grains 6.64 26.6  
Grain absorption losses -1.83 -7.3  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 4.1 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.58 38.3
Equipment Profile Used: System Default
 
Notes

For the mash, you will need 4.5 gallons (17 L) of strike water. Mash at 155 °F
(68 °C) for 50 minutes. Mash out to 168 °F (76 °C) and hold for 5 minutes. Recirculate and then collect enough wort such that you can boil it down to 5.0 gallon (19 L) in 90 minutes. Boil wort for 90 minutes, adding hops at times indicated in ingredient list. Chill wort and transfer to fermenter. Aerate well and pitch sediment from yeast starter. Ferment at 68 °F
(20 °C). Rack to secondary and add dates. Bottle or keg after 5 days in secondary.

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  • Last Updated: 2015-06-04 13:47 UTC